Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons salt, divided
- 1 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 cup vegetable oil
- Lemon wedges, for serving
Directions:
- Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/4-inch thickness.
- Set up three shallow dishes: one with flour mixed with 1 teaspoon salt and black pepper, one with eggs and milk whisked together, and one with breadcrumbs mixed with paprika, garlic powder, and the remaining 1 teaspoon salt.
- Dredge each chicken breast in the flour, shaking off any excess. Dip into the egg mixture, then coat with the breadcrumb mixture, pressing to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the chicken to a paper towel-lined plate to drain any excess oil.
- Serve with lemon wedges for a fresh squeeze of juice over the top.